I have a love/hate thing going on with zucchini. On one hand, the first several harvests are awesome–like the beginning of a new relationship. I can’t get enough of the stuff. Then, comes the end of the season, where I have grilled, sauteed, frozen, baked and pickled my way through so much zucchini I can’t see one more. That’s when you start combing the streets, looking to give it away to neighbors. Then, there comes a day when even the neighbors can’t think of anything clever to do with it, and they start shutting the blinds when you emerge from the house, zucchini in tow. It’s a gardening curse.
Now, having said all of that, I’m still totally going to grow it. I mean, at the end of the day, it’s a relationship I am willing to work at.
Typically I grow Max’s Gold and Black Beauty zucchini. Some years I also grow those adorable Patty Pan squash too.
How to Grow Zucchini from Seed:
Zucchini is crazy easy to grow from seed, so if I can convince you of starting one thing from seed, do zucchini. You can start it directly outdoors 2 to 4 weeks after the last frost. It does well in full sun to partial shade. Plant the seeds 1/2″ to 1″ deep, and about 3 feet apart. I always put 3-4 seeds in each hole and thin them to one per hole when the seedlings are about 1″ tall.
Keep the zucchini watered, but avoid getting the leaves wet when you do. It is very susceptible to powdery mildew and bacterial wilt.
When is Zucchini Ready to Harvest?
Zucchini is ready to harvest when the squash is about 6″to 8″ long. Don’t be tempted to let it get bigger–it will get woody and be full of big giant seeds. Occasionally, though, you go out to find a tiny zucchini one day and the next day it’s like 8 feet long. It happens. Harvest them anyway, discard the seeds and use the flesh for baking. To harvest, twist or cut the zucchini off of the vine {I usually cut, because twisting always ends up breaking the top off when I do it}.
Random Facts That Will Impress No One:
The flower of the zucchini plant is actually edible too. In the culinary world, stuffing the flower with goodness and baking it is considered a delicacy.
One zucchini is technically called a “zucchina.” I really plan to drive people crazy with that little tidbit.
The world’s largest zucchini on record was 69 1/2 inches long and weighed 65 pounds. Is it weird that I would have wanted to carve a small zucchini canoe out of it? Just to see if it were sea worthy.
Do you grow zucchini? How do you use it up?
~Mavis
P.S. If you’ve never tried zucchini relish before… Make some this year!! Why? because zucchini relish tastes about 10x better than any relish you can buy in the grocery store. 😉
P.P.S. If you are looking for a great cookbook solely dedicated to zucchini… I recommend the Zucchini Houdini by Barbara Stanley. I own a copy and find something new to make year.
Lisa Millar says
That made me laugh – that’s exactly how I feel about zucchini every season.
So exciting to start harvesting… then at the end sooooo over it!
I froze as much as I could. Buying it is a rude shock to the wallet!
Last season my favourite thing to do with the zucchini was to mix it with tomatoes & onion, (layered in baking dish) top with a mix of breadcrumbs/tomato/herbs/garlic salt crumbled on top then baked. Excellent side dish.
Tiffany says
When you say topped with tomato what do you mean? Sounds really good!
Lisa Millar says
Hey Tiffany
I whizz up my own breadcrumbs, add some herbs and garlic salt into it, then I whizz up some extra tomatoes into pulp/juice and mix that into the breadcrumbs to make it a moist crumbly mix & sprinkle on top (Add some knobs of butter on top too) and bake.
Give it a go! I am missing it already now our season has pretty much ended.
stephanie hughes says
Lol the boys and Iw ere experimenting in the kitchen(imagine 8boys in the kitchen doing for different baking projects and 1 failed batch of tardy)
My 13 year old son tried making a zucchini cake with icing. The entire 9×13 pan was gonei n two minutes.
Hazel says
I grate and freeze lots, or dehydrate it. Both good for adding to meals to increase the vegetable content, or for making courgette cake (zucchini bread for non-Brits) (I haven’t done that with dried courgette.
I like Barbara Kingsolver’s disappearing zucchini pasta- grated again, with cheese. You hardly know it’s there, which has it’s benefits at times!
My absolute favourite though is a soup. Even my husband, who thinks courgettes are a complete waste of time to eat, loves it. And it uses lots of courgette/zucchini! (I’m confusing myself now…)
Just grate lots of courgette, with the skin on unless they’re very tough, and cook gently with butter and salt. the moisture will come out and it will soften. When it’s soft and liquidy, blitz (I use a hand (stick) blender) and season to taste with more salt if needed and some pepper and grated nutmeg. Don’t be tempted to add cream or garlic- it doesn’t need it. It’s very good…
Phyllis says
never heard of zucchini soup, but sounds really good!
Hazel says
There are lots of recipes where you add stock, or cheese triangles, or other ingredients but this is the best 🙂
Sharon@MLT says
If you end up with a huge zucchini you can scoop out the seeds and fill it with any filling you would use for stuffed peppers. My family much prefers this to actual peppers.
I’m growing an heirloom variety this year with ridges. I’ll have to see how they taste. I’ve grown black beauty in the past and loved them.
Thank you for the cook book recommendation. My library has it and I put it on hold.
Ellen in Clackamas says
last year was my very first zucchini fail. But it was a bad year all around garden-wise for me. So a friend said she would GLADLY give me some of hers but when she went out to pick it she found someone had gone into her garden and stolen every one of them (and she knew it wasn’t critters because she saw foot prints). It was sad that she had a thief but we kind of laughed about it too because we all have had those years when you couldn’t give it away! Luckily our Farmers Market had bunches to sell.
Tonia says
I plant several so I can shred and freeze them. Then I make zucchini bread at Christmas time and give it for gifts.
Phyllis says
I’ve become a fan of Costata Romanesca zucchini. At a foot long it still has the blossom attached, at 2 feet still very tender. Favorite way to eat it is grated with onion, sweet peppers, and jalepenos, salt and pepper to taste, add enough flour to hold it together and fry in olive oil. Favorite breakfast ever.
Andrea says
Thank you for the zucchini relish recipe and the book recommendation. I already have some great zucchini recipes, I’m looking forward to trying more!
mandy says
I added the costata romanesco this year also. A friend of mine gave me a couple last summer and they were so meaty and flavorfull. I used the necks to make pickles as they had no seeds and ate the bottoms. They made really pretty pickles with their ridged edges. They looked like stars. I made relish also last summer and am hooked on both, but the pickles I liked better for my pickle and cheese sandwiches. My favorite squash dish though is a quick type stew or sauce my dad taught me with zucchs, cut up tomatoes, garlic, onion and bells if you want, basil, just cook it a bit. I like to add a bit of red pepper flakes and cheese on top. We like it as a little soupy stew, but it’s great with noodles too!
Jennifer says
I used to grow zucchini like a champ. The last few years I keep getting silver leaf from white flies fairly early in the season. Then the fruits don’t develop too well. This year I may try insecticidal soap if there is an organic option out there.
Carol B says
Our favorite way to eat zucchini is in zucchini fries. I cut the zucchini like French fries i bread them like I do chicken and fry them like fries. I even freeze them on a cookie sheet until frozen then put them in freezer bages and save them for winter. we eat them all year.